Stuffed Mushrooms

Submitted by MOM of 3 under 3 Chef #369452

"I make these once a year at Christmas. Even people who don't like mushrooms say they like these. Everyone loves the stuffing even if they don't eat the mushroom."

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 12 mushrooms
• Serves: 6

ingredients

• 1⁄3 cup chicken broth
• 2 tablespoons butter, melted
• 1 medium onion, chopped
• 1⁄2 cup Ritz cracker, crumbled
• 2 ounces pepperoni, chopped fine
• 1 garlic clove, chopped
• 3 tablespoons parmesan cheese, grated
• 1 tablespoon dried parsley
• 1⁄2 teaspoon season salt
• 1⁄4 teaspoon dried oregano leaves
• 12 large stuffing mushroom caps

directions

1. Heat oven to 325.
2. Spray a 9x13 cake pan with non stick spray.
3. Combine all ingreadients except mushrooms.
4. Remove stems from mushrooms and disgard.
5. Place mushrooms in pan stem side up (without the stem).
6. Spoon filling into mushroom caps.
7. Bake for 25 minutes until heated.

Reviews

[Carol O']

These are great! I used turkey pepperoni (70% less fat and half the calories of regular pepperoni), reduced fat Ritz crackers, and left out the butter. Very, very tasty and really lo-cal. Will definitely make again.

 

[Dominick and Amanda]

These were so good! They didn't last long!!! I used vegetarian bacon (Morningstar Farms) in place of the pepperoni.

 

[Honeym]

My husband loved these. He's ask me to make them several times already. I used salami instead of pepperoni cuz thats what I had on hand. Very good!

 

[quick meal]

These were a huge hit last night for our UFC party. They were gone quick. I did add about a 1/2 cup more crackers than suggested to give them more texture and after tasting the first few my husband said they needed a little more salt so I salted them just before serving. Great recipe! Thanks so much. This is def and keeper!